Asian Turkey Lettuce Wraps

Asian Turkey Lettuce Wraps

Yields1 Serving
DifficultyBeginnerPrep Time10 minsCook Time15 minsTotal Time25 mins
Ingredients
 Iceberg or Bibb lettuce for serving
For the filling:
 20 oz lean ground turkey
 2 tsp canola oil
 8 oz white mushrooms, diced
 2 cloves garlic, minced
 1 tsp fresh ginger, grated
 6 oz can of water chestnuts, drained and diced
 1 tbsp sriracha sauce
 ¼ cup soy sauce, reduced sodium
 1 tbsp brown sugar
 1 tbsp rice wine vinegar
For the sauce:
 3 tbsp soy sauce, reduced sodium
 2 tbsp rice wine vinegar
 1 tbsp honey
 1 tbsp Dijon mustard
 ½ tsp toasted sesame oil
 ¼ cup water
Optional toppings:
 shredded carrots
 sliced scallions
 bean sprouts
Method
1

Heat oil over medium-high heat. Brown turkey until cooked through (no pink).

2

Dice mushrooms, mince garlic, grate ginger, dice water chestnuts.

3

Add mushrooms, garlic, ginger and water chestnuts to cooked turkey. Cook until mushrooms soften.

4

In bowl, mix soy sauce, brown sugar, rice vinegar and sriracha sauce. Add to meat mixture.

5

Cook on low heat for 2 minutes; remove from heat.

6

Sauce: Whisk together soy sauce, vinegar, honey, mustard, sriracha, sesame oil and ¼ cup water.

7

Serve 3/4 cups of turkey mixture with lettuce leaves and 2 tbs of sauce.

 

Ingredients

 Iceberg or Bibb lettuce for serving
For the filling:
 20 oz lean ground turkey
 2 tsp canola oil
 8 oz white mushrooms, diced
 2 cloves garlic, minced
 1 tsp fresh ginger, grated
 6 oz can of water chestnuts, drained and diced
 1 tbsp sriracha sauce
 ¼ cup soy sauce, reduced sodium
 1 tbsp brown sugar
 1 tbsp rice wine vinegar
For the sauce:
 3 tbsp soy sauce, reduced sodium
 2 tbsp rice wine vinegar
 1 tbsp honey
 1 tbsp Dijon mustard
 ½ tsp toasted sesame oil
 ¼ cup water
Optional toppings:
 shredded carrots
 sliced scallions
 bean sprouts

Directions

1

Heat oil over medium-high heat. Brown turkey until cooked through (no pink).

2

Dice mushrooms, mince garlic, grate ginger, dice water chestnuts.

3

Add mushrooms, garlic, ginger and water chestnuts to cooked turkey. Cook until mushrooms soften.

4

In bowl, mix soy sauce, brown sugar, rice vinegar and sriracha sauce. Add to meat mixture.

5

Cook on low heat for 2 minutes; remove from heat.

6

Sauce: Whisk together soy sauce, vinegar, honey, mustard, sriracha, sesame oil and ¼ cup water.

7

Serve 3/4 cups of turkey mixture with lettuce leaves and 2 tbs of sauce.

Asian Turkey Lettuce Wraps